Effect of black fungus polysaccharides on emulsifying properties of soy protein

In this paper, the influence of acidity-soluble polysaccharides, alkali-soluble, soluble and alcohol-soluble from auricular auricular on emulsifying properties of soy protein were studied.The results were as follows: alkalisoluble and soluble improve emulsifying activity and emulsifying stability of soy protein, acidity-soluble and alcohol-soluble had less effect on emulsifying activity and emulsifying stability.In the simulation system of soy milk, four kinds of polysaccharides had a stabilizing effect on system, but the effect was less than the control group of carrageenan overall, soy milk had a better stable system with 0.18% polysaccharides addition, 0.4⁰.6mol /kg Ionic strength, acidity-soluble polysaccharides, soluble and alcohol-soluble from auricular auricular at pH4.0 and alkalisoluble at pH10.0.